Monday, September 30, 2013

The Incredible, Edible Egg -- Easy Frittata

Meal Monday

Remember that old jingle when the egg industry was trying to rehabilitate the image of the much maligned egg? If not, you're much younger than I am! I believe the egg is considered a very healthy source of protein these days and if you watch cholesterol, just use two egg whites to one yolk. I think you need at least some yolks to add depth and flavor to whatever you're making.

Anyway, I make eggs fairly often and use them for dinner as an easy, filling and healthy meal. We love frittatas, and I've made my share the traditional (read: more labor intensive) way -- starting on the stove and ending up in the oven.

That's all well and good, but lately I've simplified my method. I find it's just as good, and certainly a bit easier, to contain the entire process to the stove. This way, I don't need to remember which frying pan is oven-safe (sounds trivial, but believe me, it's not!) and I can actually watch the pan to see when the eggs are done. Nobody likes burned or dried out eggs.

So, here is an easy, endlessly flexible way to make dinner with whatever you happen to have in the fridge or freezer. Last time, I had some sweet Italian sausage begging for a purpose, so that's what I used, in addition to some fresh herbs. It's also good with roasted peppers, fresh or canned tomatoes, smoked salmon, capers, olives, bacon, cooked ground beef or turkey, tofu, almost anything. I allow 2-3 eggs per person.

Easy Frittata

8 eggs

Six sausages, cooked and cut up or crumbled

Fresh herbs (I used chives, oregano, rosemary and thyme)

salt and pepper to taste

1. Crack eggs into a large mixing bowl, add a splash of milk or water and whisk until frothy

4. When butter is melted, pour egg and herb mixture into pan and let eggs set (meaning the bottom of the mixture begins to solidify, but the top is still liquid)

5. Lower the heat to medium or medium low and add sausages on top of eggs; they will sink into frittata, but stay mainly on top (alternatively, you can mix crumbled sausage into the egg mixture in step 2 and just cook it as a more integrated dish)

6. Cook until done -- when the eggs are no longer runny and frittata lifts easily out of pan as a whole, about 10 minutes, depending on heat and quantity of eggs.